ITALY
Fishalldays delivers ďŹ sh straight off the boat to consumers
Cleaning, gutting, and ďŹ lleting are the future Adding value to seafood products has several beneďŹ ts. These include greater convenience, higher earnings, longer shelf life, and the potential to open new markets among others. A ďŹ sherman in Molfetta near Bari is planning to process the ďŹ sh he catches before delivering it to his customers.
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roducers of raw material such as fish and other seaGPPE TUBOE UP HBJO JG UIFZ can add value to their product. Value addition can be as simple as having ice on board the vessel to better preserve the fish on UIF KPVSOFZ CBDL UP QPSU PS JU could mean processing the fish CZ IFBEJOH HVUUJOH ĂŞ MMFUJOH PS GSFF[JOH 'VSUIFS QSPDFTTJOH UIF fish into smoked or marinated, PS JOUP TBMBET SFBEZ UP DPPL PS SFBEZ UP FBU EJTIFT BSF BMM XBZT PG adding value to the raw material. Ç” JT EFWFMPQNFOU JO UIF ĂŞ TI TFD UPS JT GPMMPXJOH B QBUUFSO BMSFBEZ TFFO JO UIF CFFG BOE QPVMUSZ JOEVTUSZ *O UIF 6OJUFE 4UBUFT GVS UIFS QSPDFTTFE QPVMUSZ QSPEVDUT GPS FYBNQMF BDDPVOUFE GPS ÄŹÄŚĆ? PG UIF WBMVF PG UIF QPVMUSZ NBSLFU JO ĨČħČ DPNQBSFE XJUI KVTU ĨĆ? JO ħįďČ BDDPSEJOH UP B TQFBLFS BU
the recent regional conference in Madrid on new opportunities for value creation.
Direct sales to consumers become more popular 'JTIFSNFO VTVBMMZ DPODFOUSBUF on catching fish and selling the raw unprocessed fish for the highest price. Some however BSF QVSTVJOH EJĹ€ FSFOU TUSBUF gies to get a better price for their QSPEVDU Ç” JT DPVME NFBO GPS example, setting up a small proDFTTJOH GBDJMJUZ 0UIFST IPXFWFS are using the internet, social media, and direct marketing to eliminate the middleman and TFMM UIF ĂŞ TI EJSFDUMZ UP UIF DPO TVNFS *O QBSUT PG (FSNBOZ BOE Denmark fishers have for some ZFBST CFFO TFMMJOH EJSFDUMZ GSPN UIF RVBZ *O *UBMZ UPP ĂŞ TIFST BSF
F YQFSJNFOUJOH XJUI OFX XBZT of approaching consumers that EPFT BXBZ XJUI POF MJOL JO UIF WBMVF DIBJO %PNFOJDP 'BDDIJOJ a fisherman based in Molfetta OFBS #BSJ PO UIF "ESJBUJD DPBTU illustrates this approach. .S 'BDDIJOJ DPNFT GSPN B ê TIJOH GBNJMZ BOE IBT CFFO JO UIF CVTJ OFTT GPS NPSF UIBO čČ ZFBST )JT is a traditional Italian mixed trawl ê TIFSZ JO UIF "ESJBUJD DBUDI JOH TFWFSBM EJŀ FSFOU TQFDJFT PG fish, shellfish, and cephalopods, JODMVEJOH IBLF TRVJE PDUPQVT cuttlefish, monkfish, gurnard, QJOL TISJNQ NVMMFU BOE /PSXBZ MPCTUFS 5PEBZ .S 'BDDIJOJ IBT B TJOHMF ĨĪ N WFTTFM BOE VTFT JU UP ê TI UISPVHIPVU UIF ZFBS TVC KFDU UP UIF MFHBM SFTUSJDUJPOT ǔ JT USBOTMBUFT JOUP BCPVU Ī EBZT JO UIF XFFL " UZQJDBM USJQ TUBSUT GSPN
Ĩħ ČČ IST PO B 4VOEBZ FWFOJOH XJUI B TUPQ JO 7BTUP TPNF ĨČČ LN UP UIF OPSUI PG .PMGFUUB ǔ F vessel then returns to Molfetta BSSJWJOH CBDL PO 8FEOFTEBZ OJHIU 'SPN .PMGFUUB UIFSF BSF two kinds of vessels that are used to fish, explains Giovanni 'BDDIJOJ ǔ F ê STU BSF UIF CPBUT XIJDI BSF BXBZ GPS UIF EBZ MFBW ing in the morning and returning in the evening, while the other JT UIF LJOE PG WFTTFM PXOFE CZ .S 'BDDIJOJ UIBU DBO TUBZ BXBZ BU sea for two or three nights.
Catch volumes and fish sizes have fallen The catch volume depends on a number of factors including the season, the weather, conditions in the sea, but averages about Ĩ č U GPS FBDI USJQ "T B GJTIFSNBO
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